In a small pot, bring rhubarb, ginger, sugar, and water to a boil.

Reduce heat and keep contents to a simmer until fruit has softened and started to break down, about 20 minutes.

Using a fine mesh strainer, carefully strain rhubarb mixture into a bowl.

Pour into a bottle or jar and refrigerate until cold (up to 2 weeks).

To make cocktails I add about 2 tablespoons simple syrup to 1 shot of gin, then top it off with ice, ginger ale, mint sprig and a lime wedge.

This recipe will make 6-8 cocktails.